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Article Title
Optimization of Traditional Cow’s Milk Cheese Production Using a Combination of a Starter Culture and a Plant-based Coagulant (Solanum dubium)
Authored by
Adam Ahmat Moussa
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, N’Djamena, Chad.
Ali Haroun Hissein
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, N’Djamena, Chad and Applied Biochemistry and Immunology Laboratory (LaBIA), Joseph KIZERBO University, PO Box 7021 Ouagadougou, Burkina Faso.
Boureima Kagambèga
Applied Biochemistry and Immunology Laboratory (LaBIA), Joseph KIZERBO University, PO Box 7021 Ouagadougou, Burkina Faso.
Alhadj Markhous Nazal
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, N’Djamena, Chad.
Abdelsalam Tidjani
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, N’Djamena, Chad.